Esplanade salad w/roquefort
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Heads hydroponic Bibb lettuce | |
| 3 | larges | Hydroponic Beefsteak tomatoes |
| 1 | Red onion | |
| 6 | ounces | Roquefort dressing |
| 3 | ounces | Roquefort cheese; crumbled |
| 1 | cup | Mayonnaise |
| 1 | Clove garlic; minced | |
Directions
ROQUEFORT DRESSING
1. Wash and separate the lettuce. Core, wash, and slice the tomatoes. Peel and wash the red onion.
2. Divide the lettuce evenly between six salad plates. Off to the side of each lettuce mound, lay one slice of tomato, one slice of onion, and finish with one slice of tomato.
3. Serve with Roquefort Dressing or another favorite dressing. Roquefort Dressing: Combine all ingredients and mix thoroughly.
THE ESPLANADE
WATERSIDE, NORFOLK. WINE: CLOS
DU BOIS HARVEST REISLING 1982
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .
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